CORSO MILANO, 16 e 17 marzo 2011
LOCATION:
Officina 57
zona Naviglio grande
Programma:
time courses (both days) : at 16.00
The end of the course is scheduled at 22.30, but is merely indicative. If the situation or personal skills, it would require, could be extended.
The end of the course is scheduled at 22.30, but is merely indicative. If the situation or personal skills, it would require, could be extended.
If you are interested in participating , or for other info, write to:
corsidicucinaepanificazione@gmail.com indicando nell'oggetto ' CORSO Milano 16-17 marzo'
oppure chiama al 346 777 86 09.
Programma "Lievitati Pasquali":
techniques and management of complex leavened.
Given the characteristics of some bodies, the creation of: Dove - Easter cheese pizza - pizza Easter dessert, will be carried out only at a .
for the occasion will be made available three to four Kenwood mixers, which will alternate groups of 4-6 participants.
Some firings will be carried over beyond the end time
DOVE WITH YEAST MOTHER - Adrian or (recipe published)
(for reasons of time will be made a mixed fermentation)
Rinfresco del lievito madre
Primo e secondo impasto a macchina
Tecnica di impasto
Funzione ed effetti degli ingredienti
order to insert the ingredients
conduction test of the dough and icing
Day the following:
Pirlatura
Forming
Chocolate
Cooking
PIZZA di PASQUA DOLCE – Paoletta (ricetta inedita)
Impasto a macchina
Ordine di inserimento degli ingredienti
Conduzione dell'impasto e prova del velo
Pirlatura
Formatura
Cooking
of EASTER CHEESE PIZZA (a mixed fermentation) - Paoletta (recipe published)
Dough machine
order to insert the ingredients
conduction test of the dough and icing
Pirlatura
Forming
Cooking
casatiello NAPOLETANO - Adriano
Tecnica di impasto manuale
Rullatura
Formatura e farcitura
Cottura
During the preparations will be handled the following topics:
- Work on the chemistry of impasti
- fasi della panificazione, metodo di impastamento
- sviluppo del glutine
- function and significance of the episode and links gluten
- interaction of the ingredients on the dough and proper disposal
- according to the folds of strength and overlap and effect on dough
- Management and use of the yeast mother
- Use of commercial flours and mixtures thereof, to obtain the index targeted power (W) you want.
- Effects of different mixtures of flour sifting (00 - 0 - 1 - 2 - Full)
Each participant will receive a free copy of yeast and a small kit of flour used in the course, courtesy of dal Molino Rossetto (00 W400 – 00 W330 – 0 10% proteine).
Per le lavorazioni manuali, ad ogni postazione di lavoro si alterneranno due partecipanti.
Each participant must bring your own apron.
For the sake of time, may be increased to cook some of the products prepared.
Some firings will be conducted beyond the end time During
PRICE total for the course of 2 days - € 135, 00
Registrations will be closed to the achievement of 14 participants.
0 comments:
Post a Comment